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Incredibly Moist Pumpkin Bread is the most delicious bread you will ever make. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays. Add nuts, raisins, chocolate chips of just enjoy it plain. This super moist Fall quick bread is a keeper!
We love making quick bread recipes and have a lot that you may also love including our Cranberry Lemon Zucchini Bread, Pumpkin Chocolate Chip Bread, Cream Cheese Banana Bread, and Hummingbird Bread.
I have been making this pumpkin bread recipe for years! It’s seriously the BEST pumpkin bread, very moist and loaded with wonderful pumpkin and Fall flavors. Your home will smell so good while it’s baking. You will get two loaves from this delicious quick bread recipe, so you can have one for your family and give the other to a friend, neighbor, or teacher.
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This is my go to recipe for pumpkin bread! Deliciously moist and freezes perfectly. I get asked to make this every fall by friends and family. Seriously THE BEST EVER!!!!
Pre-heat your oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened.
Using three greased 8×4-in. loaf pans. pour in the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and make sure to not over-bake! Cool for 10 minutes before removing from pans to wire racks to cool completely.
What makes Pumpkin Bread Moist?
The amount of pumpkin plays a huge roll in perfecting moist pumpkin bread and adding a bit more pumpkin adds extra flavor and texture without leaving the bread too soft or mushy.
Oil is also a big factor with keeping the bread moist. With this recipe, the pumpkin and spices overpower the oil flavor and the oil keeps the texture incredibly moist for a long time.
How to Store Pumpkin Bread?
Store the bread in the loaf pan and wrap it in aluminum foil, or store in an air-tight container.
This bread will keep in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 10-15 seconds and it’s good as new! I can pretty much guarantee that this bread will not last even close to 10 days because it’s SO GOOD!
Can you Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes well. Make sure to cool at room temperature, then wrap the loaves well in plastic wrap making it as airtight as possible. Wrap in foil over the plastic wrap or place the plastic wrapped loaf in a freezer-safe Ziploc bag.
Cover the loaves loosely with a sheet of aluminum foil if the tops look like they are browning a bit too much for the last 15 minutes of baking.
Add in nuts, raisins or chocolate chips. However, we prefer this recipe just the way it is.
5 from 418 votes
Incredibly Moist Pumpkin Bread
This Incredibly Moist Pumpkin Bread is the most delicious bread you will ever have. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays.
Using another bowl, whisk the eggs, pumpkin, oil and water.
Stir into dry ingredients just until moistened.
Pour into three greased 8x4-in. loaf pans.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Do not overbake.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Last Step:
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Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long. Try reducing the oven temperature and cutting the baking time.
You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.
Eggs also add moisture, color, flavor, and nutritional value. Generally, recipes call for large eggs. The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter. Eggs provide structure and act as an emulsifier by surrounding fat particles and helping trap air contributing lightness and volume.
If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...
Dry bread: Dry pumpkin bread is such a disappointment. To avoid dry, crumbly bread, try to keep your batter moist. Either do this by using less flour or adding more liquid — but don't add more oil. Instead, try adding orange juice or even bourbon to get some liquid into the batter.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online.
It involves nothing more than cooking canned pumpkin on the stove for a few minutes. This trick works because adding heat to the purée releases the natural pumpkin flavor, elevating it from barely there to wow.
Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.
Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.
Quick breads are bread type products that are leavened with baking powder and baking soda instead of yeast. Quick breads include muffins, biscuits, scones, cornbread, and quick loaf breads like banana bread and zucchini bread.
Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
Fat or Shortening: Makes quick breads tender or "short". It gives them their fine texture, aids in browning and helps keep the finished product moist. Eggs: Binds the ingredients together. Beaten eggs act as a leavening agent by adding air.
Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.
Yeast breads require time and patience in allowing the dough to proof and rise before baking. A fast-paced modern society found solutions to bake quick breads using food-safe chemical leavening agents such as baking soda and baking powder, eliminating the wait and fermentation time before baking.
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